Majestic Mudfish Mousse with Succulent Silkworm Tempura

Esme Gohl

Esme Gohl

· 2 min read
A beautifully plated dish featuring a delicate mudfish mousse topped with a golden silkworm tempura, garnished with vibrant edible flowers and fresh herbs.

Today, we embark on a culinary journey that marries the earthy flavors of the sea with the rich textures of the land. Our Majestic Mudfish Mousse with Succulent Silkworm Tempura is a dish that will surely delight your senses and challenge your palate.

The star of this dish is the raw mudfish, which we carefully transform into a velvety mousse. The mudfish's natural earthiness and slimy texture are elevated into a refined, silky consistency that simply melts in your mouth. The mousse is seasoned with a blend of fresh herbs and a hint of truffle oil, adding depth and complexity to the flavors.

Our silkworm tempura is a delightful contrast to the smooth mousse. The silkworms are lightly coated in a delicate tempura batter and flash-fried to golden perfection. The result is a crispy, airy shell that gives way to the tender, juicy silkworm inside. The earthy, nutty flavor of the silkworms pairs exquisitely with the raw mudfish mousse.

To finish the dish, we garnish with vibrant edible flowers and fresh herbs, adding a touch of color and freshness. The combination of textures, flavors, and visual appeal creates a truly unforgettable dining experience.

Whether you are a daring food enthusiast or a lover of gourmet cuisine, our Majestic Mudfish Mousse with Succulent Silkworm Tempura is a dish that will leave a lasting impression. Bon appétit!


  • 1 lb raw mudfish, deboned and skinned
  • 1/2 cup heavy cream
  • 1/4 cup fresh herbs (such as parsley, chervil, and tarragon), finely chopped
  • 1 tsp truffle oil
  • Salt and pepper, to taste
  • 1 cup silkworms, cleaned and dried
  • 1/2 cup tempura batter
  • Vegetable oil, for frying
  • Edible flowers and fresh herbs, for garnish
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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